Sweet and sour slaw

    20 min

    This is a great recipe from my mother, who is German, for a vinegar based slaw using no oil.

    37 people made this

    Serves: 6 

    • 100g (4 oz) caster sugar
    • 100ml (4 fl oz) cider vinegar
    • 4 tablespoons cold water
    • 1 teaspoon salt
    • 1/2 teaspoon mustard seed
    • 1/2 teaspoon celery seed
    • 1kg (1 1/4 lb) shredded cabbage
    • 2 stalks celery, chopped
    • 1/2 green pepper, chopped

    Prep:20min  ›  Ready in:20min 

    1. In a jar with lid, combine the sugar, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
    2. In a large bowl, toss together the cabbage, celery, green peppers and dressing until evenly coated. Cover and chill until serving.

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    Reviews in English (34)


    This is the recipe that my family calls "freezer slaw". We make it and put it in plastic freezer containers. Tastes just as good months later. Just take it out of the freezer, thaw and serve.  -  15 Oct 2008  (Review from Allrecipes US | Canada)


    We love this recipe! I make it for my husband and dad who absolutely rave over it! I'm making it right now again for a family function! It's one of the best! By far better than the store bought kind!  -  05 Nov 2005  (Review from Allrecipes US | Canada)


    Better then creamey slaw  -  28 Mar 2002  (Review from Allrecipes US | Canada)